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CUL175: Restaurant Operations Management – 6 credits

Studies all facets of front of the house operations with an emphasis on operating a casual dining room including food and beverage service, proper etiquette, service techniques, point-of-sales operations and presenting guest checks. Introduces sustainability, dining room set-up, types of service and guest relations. Prerequisites: None. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.

Class# Location Delivery Dates Days Times Instructors Availability
18887
Scottsdale
Culinary Kitchen - AP Bldg
In Person
8/25 – 10/16
Fall 2026
Tu,W,Th
10:00AM – 2:30PM
  • M. Dow
Open
1 of 15 seats available
  • Costs include CUL Course Fee: $500.00
  • This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
    Majors Only
    Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
    A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class.
    Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
  • Textbook info pending
18888
Scottsdale
Culinary Kitchen - AP Bldg
In Person
10/20 – 12/18
Fall 2026
Tu,W,Th
10:00AM – 2:30PM
  • M. Dow
Open
2 of 15 seats available
  • Costs include CUL Course Fee: $500.00
  • This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
    Majors Only
    Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
    Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary
    A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class.
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
  • Textbook info pending